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Spices/Sauces/Rubs | |
| 1 1/2 cups vegetable oil 1/4 cup fermented black beans (see Cook's Note) 1 teaspoon Szechuan peppercorns 8 cardamom pods 5 pieces star anise 4 cinnamon sticks One 4-inch piece fresh ginger, thinly sliced (unpeeled) 1/2 cup gochugaru (see Cook's Note) 2 tablespoons red pepper flakes 2 tablespoons Kashmiri red chile powder (see Cook's Note) 1 teaspoon sugar 1/2 teaspoon MSG powder (monosodium glutamate) 1/4 cup minced garlic 1/4 cup minced onion Kosher salt | |
| Heat the oil, black beans, Szechuan peppercorns, cardamom pods, 4 star anise, 3 cinnamon sticks and all but 1 slice of ginger in a large saucepan over medium-low heat until the oil reaches 250 degrees F, about 10 minutes. Remove from the heat and let sit for 5 minutes to infuse. Meanwhile, whisk together the gochugaru, red pepper flakes, Kashmiri red chile powder, sugar, MSG, garlic, onion remaining star anise, cinnamon sticks, ginger slice and 1 teaspoon salt in a medium heat-proof bowl. Strain the spiced oil through a fine mesh sieve into the dry chile mixture and stir to combine. (Discard the oil-soaked whole spices.) Let sit at room temperature for at least 1 hour and up to 24 hours. The flavor will develop and intensify as it sits. Serve when completely cool. Refrigerate in an airtight container for up to 1 month. | |
| If you can't find the fermented black beans, substitute 2 teaspoons of soy sauce and add it at the end. Your sauce won't be as crispy, but you'll still have that signature funky fermented flavor. Gochugaru is Korean dried red chile flakes, which have a spicy smoky flavor. Kashmiri red chile powder is milder and often used to impart a vibrant red color to food. | |
Unrated | |
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